Sharing my love of Dutch Oven cooking with everyday recipes and tips for the outdoor cook.

Monday, December 29, 2014

Blackeye Pea Gumbo

For good luck and prosperity in the upcoming year, my Southern friends traditionally eat blackeye peas on New Year's Day. More like a jambalaya than a gumbo, this very easy recipe from Bush's can be tweaked and adapted to suit your needs. If you're a vegetarian, substitute with vegetable broth and if you want a heartier more stick to your ribs kind of meal, add sliced, cooked kielbasa and raw shrimp during the last 10-15 minutes of cooking time. Ramp up the heat and flavor by adding your favorite spices. In my 12 inch dutch oven I sauteed the vegetables with a full mound of 24-26 coals underneath my dutch oven. Once the onions were translucent I moved the coals to a ring of 12 around the base of the oven with 26 briquettes on the lid. It took a good 45 minutes for the rice to cook and absorb some of the liquid. So ring in the New Year with a big bowl of lucky blackeye peas and I hope all your dreams come true in 2015!

Lightly oil or spray 12 inch or larger dutch oven.
Saute olive oil, onion, pepper, garlic and celery over a full compliment of coals until softened.
Move bottom coals to a ring around the base of dutch oven.
Add remaining ingredients, stir until well combined.
Cover dutch oven with as many coals as needed to bring gumbo to a strong bubble.
Simmer for 45-50 minutes, stirring halfway, or until rice is tender.
Makes 8 servings.

Saute onions, pepper, celery and garlic over high heat
until softened

Add remaining ingredients, stir until well combined

Simmer for 45 minutes or until rice is tender

A great warming, filling game day dinner and don't
forget the cornbread

Hi Gary, thanks so much for bringing that to my attention. I meant to say substituting vegetable broth for chicken stock but failed to put the amount of chicken stock in the original recipe. Glad you liked the recipe in spite of the omission. Liddy